There’s nothing like pizza. But if you don’t want the carbs, you have to replace the crust. When you love eggplant, that’s easy to do. I’ve developed this basic recipe to take advantage of one of my favorite vegetables and make pizza low-carb. I love the soft comforting taste and feel of the oven-baked eggplant base and the way its porousness absorbs some of the mozzarella. I hope you do too.
- 1 med-lg eggplant, in 3/4" slices
- 2-3 tbsp EVOO
- 1/2-3/4 tsp salt
- 8 oz mozzarella, sliced
- 2-3 red roma tomatoes, sliced
- fresh basil leaves
Preheat oven to 450 F. Place eggplant slices on baking sheet. Drizzle with EVOO. Season generously with salt. Bake at 450 F until browning, approx. 15-18 min. Remove from oven.
Top eggplant with mozzarella and tomato slices and basil leaves. Return to oven and bake until cheese melts, approx. 4-5 min.
Serve with oregano and red pepper flakes, as desired.